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Ingredients
250 grams watermelon seeds shelled (magaj)
Water (for soaking and grinding)
Salt — to taste
Roasted cumin or powder — to taste
Red chili powder — to taste
Kasuri methi (dried fenugreek leaves) — to taste

Instructions
Take 250 grams of watermelon seeds (magaj).
Soak the seeds overnight in enough water.
The next day, rinse the seeds with fresh water and grind the soaked seeds with filter water until all the seeds are crushed.
Strain this mixture through a fine sieve or cheesecloth.
You will get approximately 750ml-1 liter of watermelon seed milk.
Pour the milk into a pan and heat it on low flame.
Add salt, roasted cumin powder, red chili powder, and kasuri methi according to your taste.
Keep stirring continuously for 1–2 minutes.
As you stir, the mixture will start to thicken and form into a paneer-like texture. There is no need to add lemon or vinegar to curdle the milk
You will get around 350 grams of paneer.
If you want firm pieces, pour the mixture into a mold or container. Let it set in the fridge.
Once set, you can cut it into cubes easily.
This watermelon seed paneer hs soft texture. It can be used in any recipe as regular paneer alternative.
You can also spread it on toast.

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